Ingredients

The following ingredients have 16 Servings
  • 1 recipe Low Carb Chocolate Pastry Cream
  • 2 cups almond flour ((180 g))
  • 1 cup Shredded Coconut ((90 g))
  • 1/3 cup cocoa powder ((25 g) (sifted))
  • 1/4 cup low carb sugar ((Sukrin :1, Swerve, Lakanto, Besti))
  • 6 tablespoons salted butter
  • 2 cups heavy cream ((16 oz))
  • 2 tablespoons erythritol, (powdered)
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 2 tablespoons almond milk
  • 3 tablespoons sugar free powdered sugar ((Sukrin, Swerve, Lakanto, Besti))
  • 1/8 teaspoon stevia glycerite
  • 1 1/2 cup whipped cream (to be folded in)
  • 4 squares Ghirardelli Midnight Reverie ((grated))

Instruction

  • Make the Chocolate Pudding: Prepare the Low Carb Chocolate Pastry Cream and let it cool before continuing. *This can be made several days before.
  • Make the Chocolate Cookie Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder until fine in texture. Put the ground coconut into a medium bowl and add the sweetener, cocoa, and almond flour. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
  • Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the chocolate crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 minutes and then let cool completely. *This can be made the day before.
  • ASSEMBLING THE LOW CARB CHOCOLATE LASAGNA:
  • Make the Whipped Cream: Whip the cream with the vanilla and sweeteners until stiff.
  • Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
  • Chocolate Pudding Layer: With a hand mixer, whip the cold pudding. Spread over the cream cheese layer.
  • Whipped Cream Topping: Carefully, spread the remaining whipped cream over the chocolate pudding layer and refrigerate several hours.
  • To finish the dessert, grate chocolate or sift cocoa powder over the top.